Corn Tortillas:
Sold individually in bags of 20 tortillas – (1 box = 20 bags)
There are different variants of the corn in Mexico. each their their own attributes and one of them is colour. The blue corn it was discovered that it contains on average 4-6% more protein than the yellow corn. Tortillas are the basic ingredient of many traditional Mexican dishes such as tacos, enchiladas or quesadillas.
A tortilla is a thin, unleavened (no yeast), flat bread made from either wheat or maize. Both are authentic – it only depends in which part of Mexico you are: North or South.
Corn tortillas are made from finely ground maize that has been cooked in lime water through a process called Nixtamalization. The Nixtamalization process was invented by the Aztec’s civilization thousands of years ago.
In Azteca, our corn tortillas are manufactured following a traditional recipe that uses ‘Maseca’ – also known as Masa Harina. This flour is the dried version of the cooked maize.
Shelf life: Refrigerated: 7 weeks – Freezing is not recommended as the lack of gluten will dehydrate the product.
Once packet has been opened, keep product properly sealed in an air tight container or a zip lock plastic bag.
Heating instructions:
AS CORN TORTILLAS DON’T CONTAIN ANY GLUTEN, THEY MUST BE THOROUGHLY HEATED BEFORE USE AND EATEN QUICKLY TO AVOID BREAKING OR CRACKING.
Stove top – Warm tortillas in a medium-heated dry Comal. Turn continuously until hot. They have to be soft and roll-able. Not crispy.
Keep warm inside a cloth serviette or a Tortilla Warmer. Eat immediatelly before they cool down.
Microwave – Wrap tortillas in a damp cloth or Tortilla Warmer and place inside the microwave.
For 10 tortillas, heat on high for approx. 45 seconds.
